Cookbook:Spicy Roast Brisket

| Beef

This recipe is for a spicy beef brisket roast. It may be served with mashed potatoes.

Ingredients

 * 1 tbsp vegetable oil
 * 1 kg (2 pound) piece of beef brisket
 * 1 cup sliced or coarsely-chopped onions
 * 1 cup thinly sliced stalk of celery
 * 2 tsp minced garlic cloves
 * 1 tsp toasted, ground cumin seeds
 * ½ tsp cracked black peppercorns
 * 2 tsp dry mustard powder
 * 2 tsp dried oregano leaves
 * ½ tsp salt
 * 2 cups of diced tomatoes, fresh or canned
 * ¼–½ cup beef stock
 * 2 tbsp red wine vinegar
 * 1 tbsp brown sugar
 * 2 bay leaves
 * 1 bell pepper, green or red, thinly sliced
 * 1 medium or hot chile pepper (optional)

Procedure

 * 1) Heat oil in large heavy pot, add brisket, and brown on all sides.
 * 2) Push meat to the side. Add onions and celery, and cook over medium heat until softened.
 * 3) Add garlic, cumin, peppercorns, mustard, oregano, salt, and stir in.
 * 4) Add tomatoes, beef stock, vinegar, sugar, and bay leaves. Add the tomato juice if desired.
 * 5) Add 1 cup of boiling water, cover pot, and cook for 2 hours on low heat.
 * 6) Inspect regularly to make sure there is enough liquid, adding water if necessary.
 * 7) 30 minutes before serving, add bell and chili peppers.

Notes, tips, and variations

 * If using a larger piece of brisket, adjust other quantities accordingly.
 * While cooking, do not add cold liquid to the meat, and make sure to pour not cold tomatoes on top of the meat. Otherwise, the meat can become hard.